This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
Dough
2 tablespoons
dry active yeast
120g
whole milk
120g
water
50g
sugar
5 tablespoons
unsalted butter
1
egg
420g
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
213g
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
240g
confectioners’ sugar
Milk or water, to consistency
Dough
2 tablespoons
dry active yeast
½ cup
whole milk
½ cup
water
¼ cup
sugar
5 tablespoons
unsalted butter
1
egg
3 ½ cups
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
1 cup
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
2 cups
confectioners’ sugar
Milk or water, to consistency
Utensils
Large Bowl
9" x 13" Baking Dish
Two Small Bowls
Step 1
Install the dough blade in the 72 oz Power Pitcher. Add all dough ingredients in the order listed.
Step 2
Install the lid, then select DOUGH and press START/STOP.
Step 3
Once the program in complete, place dough ball in a lightly oiled bowl. Cover loosely with plastic wrap and allow to rise for 30 to 40 minutes or until dough has doubled in size.
Step 4
While dough is rising, add filling ingredients to the 72-ounce Power Pitcher. Install the lid, then select DOUGH and press START/STOP. Remove dough blade. Put filling in a bowl and set aside.
Step 5
Once the dough has risen, place onto a floured surface and roll out to a 18”x10 “rectangle. Place the prepared filling onto the dough and spread evenly. Next, roll the dough length wise and cut into 12 evenly sized rolls.
Step 6
Place rolls into a greased 9”x 13” pan and cover with plastic wrap. Allow to rise untildoubled in size.
Step 7
Once the dough has risen, preheat the oven to 350F. Remove the plastic wrap from the pan and bake 30-40 minutes or until golden brown.
Step 8
Remove rolls from oven and allow to cool. Mix icing ingredients and cover the rolls, as desired.
Install the dough blade in the 72 oz Power Pitcher. Add all dough ingredients in the order listed.
Dough
2 tablespoons
dry active yeast
120g
whole milk
120g
water
50g
sugar
5 tablespoons
unsalted butter
1
egg
420g
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
213g
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
240g
confectioners’ sugar
Milk or water, to consistency
Dough
2 tablespoons
dry active yeast
½ cup
whole milk
½ cup
water
¼ cup
sugar
5 tablespoons
unsalted butter
1
egg
3 ½ cups
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
1 cup
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
2 cups
confectioners’ sugar
Milk or water, to consistency
Step 2 of 8
Install the lid, then select DOUGH and press START/STOP.
Dough
2 tablespoons
dry active yeast
120g
whole milk
120g
water
50g
sugar
5 tablespoons
unsalted butter
1
egg
420g
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
213g
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
240g
confectioners’ sugar
Milk or water, to consistency
Dough
2 tablespoons
dry active yeast
½ cup
whole milk
½ cup
water
¼ cup
sugar
5 tablespoons
unsalted butter
1
egg
3 ½ cups
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
1 cup
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
2 cups
confectioners’ sugar
Milk or water, to consistency
Step 3 of 8
Once the program in complete, place dough ball in a lightly oiled bowl. Cover loosely with plastic wrap and allow to rise for 30 to 40 minutes or until dough has doubled in size.
Dough
2 tablespoons
dry active yeast
120g
whole milk
120g
water
50g
sugar
5 tablespoons
unsalted butter
1
egg
420g
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
213g
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
240g
confectioners’ sugar
Milk or water, to consistency
Dough
2 tablespoons
dry active yeast
½ cup
whole milk
½ cup
water
¼ cup
sugar
5 tablespoons
unsalted butter
1
egg
3 ½ cups
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
1 cup
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
2 cups
confectioners’ sugar
Milk or water, to consistency
Step 4 of 8
While dough is rising, add filling ingredients to the 72-ounce Power Pitcher. Install the lid, then select DOUGH and press START/STOP. Remove dough blade. Put filling in a bowl and set aside.
Dough
2 tablespoons
dry active yeast
120g
whole milk
120g
water
50g
sugar
5 tablespoons
unsalted butter
1
egg
420g
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
213g
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
240g
confectioners’ sugar
Milk or water, to consistency
Dough
2 tablespoons
dry active yeast
½ cup
whole milk
½ cup
water
¼ cup
sugar
5 tablespoons
unsalted butter
1
egg
3 ½ cups
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
1 cup
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
2 cups
confectioners’ sugar
Milk or water, to consistency
Step 5 of 8
Once the dough has risen, place onto a floured surface and roll out to a 18”x10 “rectangle. Place the prepared filling onto the dough and spread evenly. Next, roll the dough length wise and cut into 12 evenly sized rolls.
Dough
2 tablespoons
dry active yeast
120g
whole milk
120g
water
50g
sugar
5 tablespoons
unsalted butter
1
egg
420g
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
213g
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
240g
confectioners’ sugar
Milk or water, to consistency
Dough
2 tablespoons
dry active yeast
½ cup
whole milk
½ cup
water
¼ cup
sugar
5 tablespoons
unsalted butter
1
egg
3 ½ cups
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
1 cup
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
2 cups
confectioners’ sugar
Milk or water, to consistency
Step 6 of 8
Place rolls into a greased 9”x 13” pan and cover with plastic wrap. Allow to rise untildoubled in size.
Dough
2 tablespoons
dry active yeast
120g
whole milk
120g
water
50g
sugar
5 tablespoons
unsalted butter
1
egg
420g
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
213g
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
240g
confectioners’ sugar
Milk or water, to consistency
Dough
2 tablespoons
dry active yeast
½ cup
whole milk
½ cup
water
¼ cup
sugar
5 tablespoons
unsalted butter
1
egg
3 ½ cups
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
1 cup
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
2 cups
confectioners’ sugar
Milk or water, to consistency
Step 7 of 8
Once the dough has risen, preheat the oven to 350F. Remove the plastic wrap from the pan and bake 30-40 minutes or until golden brown.
Dough
2 tablespoons
dry active yeast
120g
whole milk
120g
water
50g
sugar
5 tablespoons
unsalted butter
1
egg
420g
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
213g
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
240g
confectioners’ sugar
Milk or water, to consistency
Dough
2 tablespoons
dry active yeast
½ cup
whole milk
½ cup
water
¼ cup
sugar
5 tablespoons
unsalted butter
1
egg
3 ½ cups
all-purpose flour
1 teaspoon
kosher salt
Filling
4 tablespoons
unsalted butter, melted
1 cup
brown sugar
2 tablespoons
ground cinnamon
1 tablespoon
flour
Icing
2 cups
confectioners’ sugar
Milk or water, to consistency
Step 8 of 8
Remove rolls from oven and allow to cool. Mix icing ingredients and cover the rolls, as desired.